Lemon-Parsley Bean Salad

Name: Lemon-Parsley Bean Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 cans (15 ounces each) red kidney beans, rinsed and drained, or 3 cups cooked kidney beans; 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas; 1 small red onion, diced; 2 stalks celery, sliced in half or thirds lengthwise and chopped; 1 medium cucumber, peeled, seeded and diced; 3/4 cup chopped fresh parsley; 2 tablespoons chopped fresh dill or mint; 1/4 cup olive oil; 1/4 cup lemon juice (about 1 1/2 lemons); 3 cloves garlic, pressed or minced; 3/4 teaspoon salt; Small pinch red pepper flakes

Instructions

Prep:15min

A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious! Recipe yields about six 1-cup servings.

Updated at: Thu, 07 Mar 2024 18:29:22 GMT